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Thursday, 10 October 2013

Lentil and Potato Bake Recipe

Autumnal foods are just so comforting. Nothing beats tucking into delicious one pot meal and this Lentil and Potato Bake is perfect for that. As vegetarians we eat a lot of lentil dishes. They are wholesome, low fat and a great base for a lot of brilliant recipes. Plus they are cheap!

Potatoes are also a great ingredient to make a hearty meal. Using Maris Piper, which is a very versatile type of potato, gives a delicious fluffiness to the potato layers, and gives very consistent results. Maris Piper is a very popular potato in the UK and has been since it was first introduced in the 1960's.

This recipe is also dairy-free as my daughter doesn't eat milk or cheese, but you can easily make it using dairy products instead (with cheese sauce and grated cheese on top).

Lentil and Potato Bake

Recipe

Olive oil

4 carrots diced

1 onion chopped

2 cloves garlic crushed

8 oz red lentils

1 pt vegetable stock

400g carton of chopped tomatoes

2 tblspns tomato puree

1 teaspoon marmite

1 teaspoon Italian seasoning

3 medium sized Maris Piper potatoes parboiled and sliced

500g tub of soya yogurt

3 tablespoons Evangita yeast flakes

2 free range eggs

ground pepper

handful of pumpkin, sunflower and flaxseeds

Method

Fry the onions and carrots until softened.

Add garlic and cook for a further 5 minutes.

Add lentils into the pan and then pour over stock.

Add tomatoes and seasonings and bring to boil.

Simmer for about 25-30 minutes until the liquid has boiled off and the lentil mixture is well cooked.

Meanwhile, quarter and parboil the potatoes for about 10 minutes.

Slice thinly.

Layer the sliced potatoes with the lentil mixture in an oven proof dish.

Make the topping by whisking the soya yogurt, eggs, yeast flakes and ground pepper.

Pour over the layered lentil and potato.

Sprinkle over the seeds.

Cook in the oven at GM5 for 20-25 minutes until golden brown.

It's a very wholesome and filling meal, perfect served with green vegetables.

“This post is an entry for #MarisPiperBritMums Linky
Challenge (http://bit.ly/185Gtlv) sponsored by Potato Council for Potato Week 7
– 13 October, celebrating the varieties of potatoes and how we like to eat
them. Learn more and find recipes at www.lovepotatoes.co.uk”

2 comments:

I have always enjoyed anything you have cooked, and the Lentil and Potato Bake sounds absolutely lovely. What I particularly like about it is the fact the we have most of ingredients in our stock cupboard.xxxxx.

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I consider myself very blessed. I am happily married to my childhood sweetheart ... although the path to now has not been exactly linear! I have five amazing children,born in each of the reproductive decades of my life...my teens, 20's, 30's and 40's! I'm fortunate enough to be a stay at home mum and this stay at home status means I'm on hand 24/7 for all the dramas that befall the the clan. My eldest son who is thriving in the workplace and is a daddy to Ted and Callie (making me a proud Grandma!); my eldest daughter who is embarking on amazing new adventures in both her work life and personal life; my guitar playing university student daughter; my punk rock loving teenager and my wonderfully quirky little school boy provide plenty of entertainment to keep me busy. Combine that with my gadget obsessed, vinyl loving husband, and you have life "Inside the Wendy House!"